Cordon negro brut extra dry

Cordon Negro Extra Dry was introduced in 1990 to meet demand for a premium sparkling wine that was a bit sweeter than Brut.

-- Tasting Notes -- This sparkling wine is for those that like it "not too dry". On the palate, the wine is earthy and fruity with an essence of peach, melon and candied citrus, culminating in a long, flavorful and smooth finish.

-- Winemaking --

Freixenet produces only méthode champenoise sparkling wines. The wine goes through two fermentations with the second fermentation taking place in the bottle. Cordon Negro is aged for up to twelve months in a cave.

-- Acclaim -- 87 POINTS, BEST BUY
"Citrusy on the nose, with just a hint of sulfuric burn and smoke, Flavors of sweet white grapefruit, tangerine and tarragon leaf give the palate that little bit extra, while the finish is smooth but short."
- M.S., Wine Enthusiast, December 15, 2008
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-- Food Affinities -- This wine is an excellent palate cleanser and pairs well with spicy cuisine and anything beer goes well with, from pizza to spaghetti!

-- Blend -- Cordon Negro is a blend of three white Spanish grape varieties called Macabeo (35%), Xarel-lo (25%) and Parellada (40%). Macabeo produces a fairly light but fruity, aromatic wine of medium-high acidity – characteristics crucial to the production of sparkling wine. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all cava blends. It has both beautiful demonstrative fruit and finesse.

-- Analysis -- Alcohol by volume: 11.5%
Total Acidity: .58 grams per 100ml
Dosage: 23 grams per Liters or 2.3%

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